Lotus root digger: Lotus root has "crisp lotus root" and "powder lotus root", and the taste is very different. If you buy it wrong, it will not taste good.

Lotus root digger: Lotus root has "crisp lotus root" and "powder lotus root", and the taste is very different. If you buy it wrong, it will not taste good.

I prefer to eat lotus root. Although my hometown is rich in lotus roots, I have never been sure about the season when lotus roots are on the market. I thought lotus root was a summer vegetable. I want to make cold lotus root slices in dog days, but I can't always buy lotus roots. Now I finally know that lotus root is on the market in autumn.

As the saying goes, "autumn lotus root is the most nourishing", which is rich in nutrition and has many benefits to the human body. Recently, there are a lot of fresh lotus roots on the market, and the price is also cheap, 3~5 yuan a catty, and both cold and stewed meat are delicious. Autumn is relatively dry, lotus root has the function of nourishing yin and moistening dryness, so you must eat more lotus root in autumn, which can strengthen the spleen and stomach, benefit blood and promote granulation and enhance immunity.

Lotus root can be cold salad, stir-fried, stewed soup, steamed food and so on. Its taste can be crisp and delicious. But some people's lotus roots are not delicious. If they are crisp, they will not be crisp, and if they are noodles, they will not be noodles.

This has nothing to do with the practice, but actually the lotus root itself. Lotus root is divided into "crisp lotus root" and "flour lotus root". You can't do it well if you buy it wrong.

In supermarkets or vegetable markets, we see piles of lotus roots. It seems that there is no difference, but there is a big difference. I'll talk to you today. My fourth uncle specializes in digging lotus roots. He can dig 1000 kilograms of lotus root a day and earn more than 10 thousand yuan a month. He knows lotus roots very well. He taught me some skills to distinguish lotus roots. I will share it with you today. Let's collect them quickly.

Lotus root digger teaches you how to choose "crisp lotus root" and "pink lotus root"

Prompt 1, number of lotus holes

From the appearance, the lotus root looks similar, but it is different inside. Lotus root has many holes. My hometown compares the hole of lotus root to the eye, and the "eye" of crisp lotus root is more than that of flour lotus root.

When counting lotus root holes, only count large holes, not small holes. Crispy lotus root has 9 big holes, commonly known as nine-hole lotus root. Noodles lotus root has seven big holes, commonly known as seven-hole lotus root.

My home is in the south, and most of the lotus roots produced are seven-hole lotus roots, which contain more starch and less water. It can be pulled for a long time, and more noodles are cooked.

Nine-hole lotus root is mostly produced in the north, with more water and less starch, so it tastes crisp and sweet when eaten raw.

Tip 2, the color of lotus root

According to my experience of eating lotus root for so many years, the color of lotus root is relatively dull, generally sallow or khaki, with rough skin and some pockmarks to the touch. It is pale pink after peeling off the skin.

However, the crispy lotus root is relatively white, the skin is very smooth, and there are almost no pits. After peeling, the meat is still white.

Tip 3, the shape of lotus root

Lotus root generally has 3~5 knots, and the longest one has 7 knots. If it is a lotus root, the length of each node is short, about 10 cm, and it is relatively thick, with a diameter of 10 cm. If the slice is too big, it will usually be cut into small pieces.

Each section of crisp lotus root is slender, generally about 15 cm, with a diameter of about 6 cm, and the lotus root slices are cut just right.

In addition, starch is a kind of macromolecule. Flour lotus root contains more starch, and the same size will be heavier than crisp lotus root, so you can weigh it by hand. In addition, crisp lotus root is tender, and you can pinch water with your nails; But flour lotus root has less water and feels harder when pinched.

Different cooking methods

In my hometown, lotus root is usually stew soup, and there is a famous dish called "Lotus root ribs soup". Stewed lotus root has special noodles, which are more delicious than ribs and are used for noodles. Besides stewing, you can also make sweet-scented osmanthus glutinous rice lotus root, which tastes soft.

Crispy lotus root tastes crisp and is suitable for cold salad, stir-frying and deep-frying lotus root clips. , or directly used in hot pot and barbecue, crispy and delicious.

Therefore, when buying lotus roots, we must choose lotus roots according to the appropriate cooking methods.

-Open your mouth and say a few words-

Many people are "value-controlled" and like to buy clean lotus roots. The supermarket is called "net lotus root", which is more expensive. Actually, it's better to buy lotus roots with some mud. Although it doesn't look good, it is fresher than clean lotus root, with long shelf life and not easy to go bad. If the lotus root hole is found to be black or turbid, it is not a good lotus root. Don't buy it cheaply.

It is best to choose lotus root with knots at both ends, which has better sealing performance, cleaner interior and better quality.